FR
|
EN
RU
|
AR
|
ANTONIO BACHOUR WITH PASTRIES
PRACTICAL ONLINE COURSE

VIENNOISERIES AND INDIVIDUAL CAKES FOR PASTRY SHOPS

Learn to make 8 iconic pastries by Antonio Bachour: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.
JULY 9
Course start date
7 WEEKS
Course duration
8 LESSONS
with tutor's support
GET A 7-DAY FREE TRIAL
7-DAY FREE TRIAL
After registration you will receive an email within 15 minutes.
Please check your «spam» folder.
You don't need to input your credit card details to sign up.
Register and learn how to make amazing chocolate Financier tea-cakes by Antonio Bachour!
the program, the schedule and the trial lessons may be changed by the tutor's decision
GET A 7-DAY FREE TRIAL
Register and learn how to make amazing chocolate Financier tea-cakes by Antonio Bachour!
GET 7-DAY FREE TRIAL
the program, schedule and trial lessons may be changed by the tutor's decision
After registration you will receive an e-mail within 15 minutes.
Please check your «spam» folder.
You don't need to input your credit card details to sign up.
ANTONIO BACHOUR ABOUT THIS COURSE

COURSE PROGRAM

Blond Tartlet
In this pastry Antonio Bachour realized the idea of serving the crème brûlée as an elegant individual dessert and complemented it with apricot and creamy flavors and textures.

This tartlet is a perfect combination of bright apricot gel, rich dried apricot compote, Dulcey creamy ganache, tender Dulcey crème brûlée and pressed sablé base.

Enjoy making and tasting the chef's apricot crème brûlée creation!
Delice
individual cake
First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh creamy and fruity flavors.

You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.

To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.

This dessert is a true masterpiece and to make it, you need just one frame. No molds.
Exotic
finger bar
This bar has a summer spirit, bright appearance, long elegant shape and will definitely look outstanding in your pastry shop showcase.

To make it, the chef combined a lime sponge cake, pineapple-coconut cremeux, coconut whipped ganache and passion fruit gel.

The recipe of passion fruit gel includes iota carrageenan – a vegan gelling agent which enables obtaining a unique gel texture.

Make this dessert to create a special summer mood and feel the spirit of Miami beach!
Millefeuille
individual cake
Millefeuille looks mesmerizing due to the amazing combination of baked and creamy textures. The puff layers look crispy and appetising. A great dessert, indeed!

To create a luscious Millefeuille chef Antonio Bachoure used only two components – crunchy well-baked puff pastry and rich vanilla pastry cream, a perfect match impossible to resist.

The chef adjusted the pastry cream recipe to freeze this individual cake which makes it more convenient for a large scale production
Red Tart
chef's signature
The tart textures are gorgeous: moist almond cream, silky namelaka, blueberry jelly. The bright red shell creates an expressive contrast and evokes a desire to taste the dessert.

The Red Tart is decorated with raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and highlight a magnificent color of the tart shell.

Take the challenge and make this bright summer treat for your customers, guests or for yourself!
Paris Brest
choux pastry
Usually this pastry is made in a round "wheel" shape in honor of the famous Paris-Brest cycle race.

For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.

The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.

Enjoy a creative process and delicious outcome!
Chocolate & Caramel Tart
This tart is for true connoisseurs of chocolate. A combination of rich chocolate financier, chocolate shortcrust, caramel, chocolate cremeux and whipped ganache that make up a delicious treat will please even the most demanding tasters.

Apart from the textures, the chef shared with you a technique to dress up the tart elegantly without using a silicone mold.

Make this gorgeous tart to delight your chocolate lovers and discover the flavors of fine milk chocolate in different scrumptious textures.
Croissant tart
The Croissant tart is one of the bestsellers in Antonio Bachour's pastry shop.

The rich color of the croissant shell and generous amount of fresh berries leave no room for doubts: it's extra delicious!

In this class the chef shared with you an essential technique on how to prepare the basic croissant dough and make a shell out of it, fill in the shell with the mascarpone cream, strawberry-lime compote and strawberry custard as well as generously decorate it with fresh fruits and berries.
LESSONS 4 - 8
  • Red sablé shells
  • Almond cream
  • White chocolate namelaka
  • Blueberry jelly
  • Raspberry confit
CAKE TEXTURES:
LEARN TO:
  • make a well-baked red sablé shell with rich tasty color
  • prepare the almond cream
  • prepare the creamy white chocolate namelaka
  • make the bright blueberry jelly
  • make the delicious raspberry confit
  • decorate the tart with raspberry confit hemisphere and fresh berries
  • Almond sponge
  • Almond crumble
  • Rum whipped ganache
  • Lemon cream
  • Mango jelly
  • Chocolate décor
CAKE TEXTURES:
  • make a tender almond sponge
  • prepare the almond crumble
  • make the exotic rum whipped ganache
  • make the light and fresh lemon cream
  • make the bright mango jelly
  • decorate the pastry with chocolate décor, mango jelly and crunchy crumble
LEARN TO:
  • Lime sponge cake
  • Pineapple-coconut cremeux
  • Coconut whipped ganache
  • Passion fruit gel
CAKE TEXTURES:
LEARN TO:
  • make a moist lime sponge cake
  • prepare the silky pineapple-coconut cremeux
  • make the bright passion fruit gel with iota carrageenan
  • pipe the whipped ganache in an elegant swirled vermicelli wave
  • decorate the bar with fresh raspberries and whipped ganache
  • Puff pastry
  • Vanilla pastry cream
CAKE TEXTURES:
LEARN TO:
  • make a crisp well-baked puff pastry
  • prepare a rich in vanilla pastry cream
  • make the vanilla whipped ganachefor décor
  • decorate the ready individual cake with the vanilla whipped ganache
  • Choux paste
  • Hazelnut praline
  • Cremeux
  • Chocolate whipped ganache
  • Chocolate décor
CAKE TEXTURES:
  • form and bake a perfect choux pastry in a tube shape using a special technique
  • make the rich hazelnut praline
  • prepare the cremeux
  • make the delicious chocolate whipped ganache
  • assemble the original tube-shaped individual cake
  • decorate the pastry with a swirl of whipped ganache and thin chocolate sticks
LEARN TO:
  • Croissant shell
  • Mascarpone cream
  • Strawberry-lime compote
  • Strawberry custard
CAKE TEXTURES:
  • make a crispy croissant shell
  • prepare the smooth and rich mascarpone cream
  • make the refreshing strawberry-lime compote
  • make the strawberry custard
  • fill in well-baked croissant shell with mascarpone cream, strawberry-lime compote and strawberry custard
  • decorate the croissant tart with fresh fruits and berries
LEARN TO:
  • Chocolate financier
  • Chocolate shortcrust
  • Caramel
  • Chocolate cremeux
  • Whipped ganache
CAKE TEXTURES:
  • make a rich chocolate financier
  • prepare a well-baked chocolate shortcrust
  • make the soft caramel
  • prepare the delicious chocolate cremeux
  • make the tender whipped ganache
  • assemble all these textures into an accurate tart
  • dress up the tart elegantly without using a silicone mold
LEARN TO:
  • Shortbread
  • Caramelized crème brûlée
  • Dulcey creamy ganache
  • Apricot gel
  • Dried apricot compote
CAKE TEXTURES:
  • make a pressed sablé base
  • prepare the delicious caramelized crème brûlée
  • make the tender Dulcey creamy ganache
  • prepare the bright dried apricot compote
  • make the fresh apricot gel
  • assemble all these textures into an accurate individual cake
  • dress up the tart elegantly without using a silicone mold
LEARN TO:
AFTER THIS COURSE YOU WILL
01
Discover new interesting jelly, compote and cremeux textures made with unusual jellifying agents
Make 8 delicious pastries and use this ready-to-sell collection to drive your pastry business
Learn to make croissant dough,
puff pastry for classic Millefeuille, colored shortbread, whipped ganache, namelaka and much more
02
03
04
Master the techniques and methods of one of the best pastry chef in the World Antonio Bachour
WHO IS THIS COURSE FOR
Pastry learners
who want to take
their mastery to a new level
You need foolproof recipes and techniques, guidance and support from a professional instructor. You want to prove your skills with a Certificate.
Coffee shops,
pastry shops
or home bakeries owners
You need iconic pastries to enrich your pastry assortment with new flavors, increase sales and attract new customers
Pastry professionals
interested in ANTONIO BACHOUR's
personality and pastry concept
You want to learn how the chef creates his individual cakes and viennoiseries, try the original recipes and learn to make chef's pastry shops pastries
ADVANTAGES OF THE COURSE
Chef Antonio Bachour will share with you his know-how of preparing modern, elegant and popular pastries.

You will get 9 video-classes and detailed foolproof PDF-recipes and will make individual cakes and viennoiseries with delicious fusions of bright flavors.

Get a collection of iconic pastries to grow up your sales.
ANTONIO BACHOUR
We offer you professional recipes that combine optimal use of ingredients and best cooking techniques.

There is no risk of wasting expensive products, money, time or spoiling the mood.

Enrich your shelf with well-shaped pastries that definitely come out and delight your clients with their look and taste.
A Ready for Business collection
of impressive pastries
Time and money saving when buying professional recipes
Croissant tart by Antonio Bachour
Antonio Bachour with his pastries
Using simple ingredients, you'll create eight iconic pastries by Antonio Bachour: Red Tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate and caramel tart, Blond tartlet.

Each pastry impresses with its taste and look.

Take your business to a new level with a ready collection by Antonio Bachour.
Original and modern flavors that will excite your clients
GET A 7-DAY FREE TRIAL
7-DAY FREE TRIAL
After registration you will receive an email within 15 minutes.
Please check your «spam» folder.
You don't need to input your credit card details to sign up.
Register and learn how to make amazing chocolate Financier tea-cakes by Antonio Bachour!
the program, the schedule and the trial lessons may be changed by the tutor's decision
GET A 7-DAY FREE TRIAL
Register and learn how to make amazing chocolate Financier tea-cakes by Antonio Bachour!
GET 7-DAY FREE TRIAL
the program, schedule and trial lessons may be changed by the tutor's decision
After registration you will receive an e-mail within 15 minutes.
Please check your «spam» folder.
You don't need to input your credit card details to sign up.
Pastry chef, restaurants owner
Best Pastry Chef 2018,
Pastry Chef of the year 2019
"Hello, I am Antonio Bachour and welcome to my course «Viennoiseries and Individual Cakes for Pastry shops»!

I started my professional career in pastry when I was 17.
I have more than 30 years of experience in creating and producing pastries. I had an honor to work with Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.

I started my own pastry and restaurant business in 2015 by opening Bachour Miami pastry shop. Now I am the owner of 2 more restaurants in Miami.

During the last 10 years I published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.

Today I invite you to prepare with me a range of bright pastries: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.

To make this course useful and exciting, I selected different types of pastries to provide you with a number of foolproof recipes and techniques which I apply daily in Bachour Miami pastry shop.

Each pastry will delight you with its bright look & flavor!
ANTONIO BACHOUR
ANTONIO BACHOUR
COURSE AUTHOR —
ANTONIO BACHOUR
Meet a chef who will take you to a new level of knowledge and skills in the pastry !
ANTONIO BACHOUR
COURSE MATERIALS
COURSE MATERIALS
8 detailed PDF-recipes that will stay with you forever
Personal account on KICA learning platform
KICA tutor's support and feedback
9 comprehensive video-classes
Check the Lists of tools and ingredients by following the links
GET A CERTIFICATE
KICA CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION

TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE
Take advantage of this exclusive price offer until June 5th!
Business
FULL COURSE PROGRAM

8 Detailed PDF-recipes. Each contains artistic pictures demonstrating the ready pastry and its cut.

8 online video-classes

KICA TUTOR'S SUPPORT

The KICA tutor gives feedback to each of your tasks and answers all your questions.

CERTIFICATE

You receive a certificate of successful course completion signed by Antonio Bachour. The certificate is issued in English.

To get a certificate, you have to send 1-7 course tasks until the last day of the course. All tasks have to be approved by the tutor. The course duration is 7 weeks.

ACCESS TO COURSE MATERIALS FOR 12 MONTHS

Watch online video-classes and use course materials
on any device at a convenient time for 12 months

SPECIAL
PRICE
More than 10000 students from 50 countries have successfully completed our courses!